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Every good cook has a good cookbook. I probably have a number of good
ones. BUT I do have one very special cookbook, "Cooking at the Café"
written by Francie O'Shea.
-Julia
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TOMATO TORTELLINI SOUP
2 Tbs.. olive oil
1-2 cloves fresh garlic, minced
1 medium onion, chopped
1 stalk celery, sliced
1 small green pepper, seeded and chopped
1 small zucchini, halved lengthwise and sliced
1/2 cup sliced fresh mushrooms
1/4 cup grated carrots
1/4 tsp. salt
1,4 cup chopped fresh parsley
1,4 tsp. thyme
1/4 tsp. basil
1/4 tsp. marjoram
1/4 tsp. black pepper
3 cups tomato sauce
2 cups water
2 tbs. tomato paste
1 cup (4 oz.) fresh tortellinis, any filling you prefer
1. In a large wide pot, cook garlic in oil until lightly browned.
Add remaining veggies and salt and sauté for 10-12 minutes over
medium heat, Stir in parsley, herbs and seasonings and cook 1-2
minutes. Veggies will be tender when done.
2. Stir in tomato sauce, paste and water. Bring to a boil, reduce
heat and simmer covered for 15 minutes.
3. Bring soup to a good boil again and add tortellini. Boil for 1
minute and reduce heat again to a simmer. Adjust thickness of soup
adding a little water if necessary. Taste and adjust salt, pepper
and herbs. Let soup simmer gently for about 5 minutes before
serving.
Simple and easy! Some tips for making this the best ever :
- Always use real garlic cloves- nothing else really tastes like
garlic
- The carrots add a sweetness to this soup- replaces the "bit of
sugar" people put in tomato sauces to balance the flavor. Use carrots,
finely grated in all you tomato sauces!
- Use fresh Italian flat parsley for cooking. It has a stronger and
deeper flavor. And as with garlic, fresh parsley is a must! The dried
has very little flavor and parsley has a subtle but noticeable flavor.
- Use a good thick tomato sauce for this soup. Lately I've been using
Muir Glen Organic tomato puree- the thickness is halfway between
regular sauce and paste and it has no added salt. Great flavor, too!
- Taste and adjust- the cornerstone of good soup making. I think this
recipe maybe a little under herbed. Don't be afraid to add more. And if
you are using fresh- remember the conversion is 3 to 1. I tsp. of dried
= 1 Tbs. of fresh.
- Invest in a pepper mill so you can freshly grind your black or white
pepper all the time! Makes a very big difference flavor-wise!
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